• 500 g/1 lb cod fillet, skinned and cut into chunks

• 3 tablespoons Thai Red Curry Paste

• 1 egg

• 3 tablespoons Thai fish sauce

• 1-2 tablespoons rice flour

• 75 g/3 oz green beans, finely chopped

• 1 tablespoon finely shredded kaffir lime leaves

• vegetable oil, for deep frying

• coriander sprigs, to garnish

• chili sauce, to serve

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Method:

1. Put the chunks of cod fillet and the red curry paste in a food processor or blender. Process until the fish is worked to a paste. Alternatively, pound together with a pestle in a mortar.

2. Transfer the fish mixture to a bowl and add the egg, fish sauce and sufficient flour to knead with your hands into a stiff mixture.

3. Work in the beans and lime leaves with your hands. Form the fish mixture into 16-20 balls, then, using your hands, flatten each ball into a round, about 1 cm/1/2 inch thick.

4. Heat the oil in a preheated wok or frying pan. Add the fish cakes, a few at a time, and fry for 4 minutes on each side until they are cooked and golden. Take care not to overcook them.

5. Drain on kitchen paper and serve hot, garnished with coriander sprigs and with chili sauce.